Liver hotpot







Cook Time

60-65 Min


  • 500g/1lb 2oz lamb’s liver
  • 25g/1oz plain flour
  • 2 large onions, thinly sliced
  • 850g/13/4lb potatoes, thinly sliced
  • 500ml/18fl oz lamb stock
  • 6 rashers streaky bacon
  • salt and freshly ground black pepper 
  • Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish.Remove the skin and tubes from the liver. Season the flour with salt and pepper. Dredge each slice of liver in the seasoned flour.
  • Arrange layers of liver, onion and potatoes in the casserole dish, ending with a neat layer of potatoes. Heat the stock and pour in just enough to cover the potatoes. Cover the casserole dish and bake for about 1 hour until the liver is tender. Remove the lid and arrange the bacon rashers on top. Continue cooking, uncovered, until the bacon is crisp. Serve hot.
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